Cranberry Sauce

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I make this every Thanksgiving but would eat it any time of year if I felt like seeking out cranberries. It's a very tart sauce with very little additional sweetener. The photo is not of the completed sauce, but I don't have any pictures of it fully cooked... maybe I'll remember this year...

Ingredients

• 24oz fresh cranberries, washed
• 1-2 apples, diced
• Juice and zest of 1 orange
• 4-5 whole cloves

Directions

1. Add all ingredients to a pot and cook until the cranberries liquefy.

Notes

I like a firm, tart-leaning sweet apple for this (Sugarbees or Honeycrisp are good). The texture will retain some integrity so it doesn't get lost, and the sweetness will help balance the tartness of the cranberries.